Sunday, January 6, 2008

Today, January 6, is National Bean Day. I have this on good authority, although based on my research thus far, no one can quite explain how this decidedly un-Hallmark holiday came to be. No matter. I’ve had beans on the brain for quite some time now. After the bacchanalian food feasts of December, a return, however briefly, to a healthier and more economical repast seems an appropriate way to fulfill an unspoken New Year’s resolution without the trauma and guilt of falling off a full-fledged commitment.

Legumes are consumed and revered in every culture that has the arable land to cultivate them on. Chock full of protein, fiber, vitamins and minerals, they are one of the natural wonders of the plant kingdom and a staple where meat, fish or dairy are scarce. They are also the banner diet of many a staunch vegetarian and vegan, offering myriad options in flavor, shape, color and texture, fending off the notion that alternative lifestyles need be boring. While many are familiar with the virtues of chickpeas, lentils, kidney beans, black-eyed peas and limas, there are countless other varieties just ripe for the picking, many relatively easy to find on your grocer’s shelves, and all lending themselves to a wide range of dishes, savory to sweet, covering any meal or course.

Here are the guidelines for your participation:

Prepare a legume recipe and post about it between now and February 9, including in your post a link to this event announcement. Upon posting, please send the following to thewellseasonedcook AT yahoo DOT com:

- Your name- The name of your blog and its URL- The URL to your post- Your location- A photo – optional (I will resize them with non-distorting dimensions. No worries.)

- Non bloggers: You are welcome to submit a recipe. Please send your name, location, recipe and an optional photo. I will include you in the round-up.

- PLEASE NOTE: Meat, fish and diary ARE all permissible as long as your chosen legume is the predominant ingredient in your dish. Any course is welcome (salads, starters, sandwiches, soups, entrées, AND desserts), prepared any way you like.

- While I can run a page translation program covering some languages for submissions by non-English participants, please at minimum offer an introduction to your recipe in English so that I can showcase it to the best advantage to the widest readership.

Any questions, please contact me at the address above. So spill ‘em…the beans, that is! I look forward to your recipes. You can expect the round-up to be posted during the week of February 10. Latecomers will be accepted if time and workflow allow. Use of the logo is entirely optional. Many thanks for joining in!

UPDATED January 28: Please note that this event is not a contest, but a gathering of many wonderful recipes from around the world. I would find it impossible to choose any one, or three, or ten recipes as the best when they are all genuinely first rate to me.

Susan, lovie ~ I'm thrilled about this event. I am actually working on a very simple lentil post, but after it has been completed, I will think of another one specifically tailored for this wonderful event. So glad you're hosting another event!!

Hi, Jerry. Glad you and your wife will be joining in. I look forward to seeing what Texas does with their beans.--Thanks, Nora. I’ll see you soon.--Welcome, Lalaine! Will be great to have you on board.--Hi, Gretchen. How are you? There are so many options to choose from.--Suganya – I knew you would be. : )--Hi, Johanna. You know, there might be something to the epiphany. Good guess.--Thanks, Asha. I really welcome recipes from all over. The more the merrier. It’s going to be a lot of fun. Thanks so much for adding the event to your blogroll.--Hi, Ruhama. Flageolet soup sounds like a winter winner to me. : )--Good to see you, Rachel. So many choices…sigh.--Hi, Kathy. Yes, another bean lover. We really should wear T-shirts. Welcome!--Hi, Jeni. Hope you can make it. No, I don’t mind you tagging me. Will take it up when I have the time, perhaps next month. Thanks.--Great, Wendy! Thanks!--Hi, Simona. I know to expect something strictly and authentically Italian. Looking forward to it.--Lucy – I wouldn’t have a bean party and not have you attend. --Dear Sra – The timing couldn’t be better. Glad you can make it. Thank you.--Nanditha – Hope you are tempted. I’m sure you have several pulse recipes up your sleeve that you may be willing to share. --Welcome, Happy Cook! Thank you. I can’t wait to see what you will cook up. Happy New Year!--Hi, Jyothsna. And so cool that you will be joining in. Thank you! --Welcome, Rajitha! What a lucky household that has a weekly legume dish. Hmmm…I’m thinking I should adopt the same policy. There is no good reason not to. Thanks for the simple, yet great idea!--Hey, Shaun – Love lentils, but will be happy with a dish and post created especially for the round-up. Thanks, dear boy. You are a gem. I’d been thinking of another event for a while, but knew it would have to wait until this year. --Thanks, Laurie. Hope you can make it. --Dhanggit – I thought you saved coins in that jar!!! Great that you will be able to make it. Thanks!--Hi, Richa – Would love to see your recipe represented in the round-up. --Rosa – Thanks. There’s too much good stuff going on with beans to ignore them. I tend to eat them more often in the cold months, too.

Hmmm, I just posted a white bean salad and chickpea stew.... I love beans and, if they weren't a bit on the caloric side, would eat them for every meal. BTW, I'm sure you know that the perceived, um, problem with eating beans disappears if you just eat them more often. Then your gut is prepared and can handle the fiber!Okay, enough already...count me in!

I love legumes and find myself buying weird ones from any where I travel to, just so I can experiment. I do have tons of legume recipes on my blog already but am looking forward to whipping up something specially for this blog event!

Cynthia – I do hope you can make it. : )--Nanditha – I did. I’m glad you’re on the food blog bandwagon!--Mansi – Thanks for your entry. You already have mine. I’m excited to see your coming round-up.--Christina – Thanks, and thanks for your great entry, too.--Nuria – Welcome! I’m happy that you are joining in. Thanks!--Hi, Lisa. Thanks for the coincidence; it’s a great addition to the round-up.--Hi, Katie. Yeah, it’s just a matter of your body adjusting to what it considers “exotic.” ; ) Glad you are coming aboard.--Thanks for you entry, Nags!--Welcome, Michelle. Events are a lot of fun, aren’t they?--Hi, Superchef. Your great entry is in the line up!--Thank you, Rebecca. Good to see you!--Thanks, Anali. Good to know you and your blog.--Thank you, Greg. You recipe is not only tasty, but very practical.--TBC – Thanks! It’s in the oven w/ the others!--Welcome, Bird’s Eye View! I am fully intrigued. I enjoy experimenting with new varieties, too, but often default to the beloved chickpea. Thanks for joining in!--Hello, Kaykat! I never knew about such a national day, either. Any excuse! ; ) Beans really are fabulous.

What a terrific idea. It's been a long time now that I wanted to send you my post but something came up and I kept postponing it. My children are not so fond of legumes and hopefully shall find some new recipes to try.

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I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.